Rico! )))Pisco Peruvian Dark Chocolate Cookies(((. These galletas (cookies) are rich chocolate delights. Peru is famous for it's Pisco, the oldest distillery in the America's is PORTON, my favorite is Italiano Pisco from this distillery, use your favorite. I saw a cracked chocolate cookie recipe on whiteonricecouple blog using bourbon, check out their recipe and their site, Thanks Todd and Diane. Pisco is famous for the "Pisco Sour", it is in the Brandy family, fermented grapes (wine) distilled. Pisco mixes well with any fruit and is great straight with a bar of chocolate.These cookies take it to a whole new level. If you are a chocolate lover, Pisco Peru Chocolate Cookies will blow you away. Of course I am prejudice about my Chocolate and Pisco, it must be Peruvian. Put a little Pizazz in your chocolate cookies>>>PISCO!
Printable Recipe
INGREDIENTS
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp Himalayan salt or another sea salt
8 ounces dark chocolate, grated ( I prefer Montblanc 52% Peruvian Chocolate)
3 TBL unsalted butter
2-3 TBL Pisco (I prefer PORTON Mosto Verde Italiana)
2 large eggs, I always suggest room temperature, take out of fridge night before
1/3 cup sugar (plus more for coating)
confectioners sugar for coating
DIRECTIONS
In a medium bowl sift together flour, salt and baking powder. Set aside.
Combine the grated chocolate, butter and Pisco in a small bowl (I used a pyrex glass bowl) over a pot of simmering water. Melt ingredients slowly, stirring frequently, remove from heat.
Mix eggs and sugar on high for 4 - 5 minutes until good froth, put your mixer away. Now, using the temper process, slowly add the melted chocolate (by hand), mixing as you go. You do not want the hot chocolate to cook the eggs (temper).
By hand, stir in the flour mixture until combined. Cover and refrigerate until firm (2-3 hours)
Preheat your oven to 325 degrees, spray your pans or line with parchment paper
Pour the granulated sugar and confectioners sugar into two separate small bowls, not to much, you can always add more. Form the refrigerated dough into 1 1/2 inch balls. Roll in the granulated sugar then in the confectioner sugar, coat well. Place on baking sheet about an inch apart.
Bake for 8 minutes then rotate and bake for another 8 minutes, Baking time will vary depending on oven. Do Not overbake. Cookies are ready when the edges are slightly firm.
Let your Pisco Peru Chocolate cookies cool on pan until firm, transfer to wire rack to completely cool.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>ENJOY<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Jerry, I made Pisco Peru Chocolate Cookies today and we each just ate one. Man....they're good! Actually, they were lighter and fluffier than I expected them to be, but that's fine by me. No complaints. I didn't have any Pisco, so I used 3 Tbs of Bourbon instead. And since I couldn't find the Montblanc chocolate at our grocery store, I used 8 oz of Ghirardelli 60% Bittersweet Baking chocolate bars. Fabulous. We're going to dinner at a friend's house tonight and will take them along for dessert! If you like chocolate you simple HAVE to like these cookies. Thanks for the great recipe!!!
ReplyDeleteJerry, your cookies were a "hit" last night for dessert. I took them to a friend's house and everyone loved them.
ReplyDeleteJerry..I had your number in my phone but got so many subsequent calls that pushed yours out of the memory cache. Please call when you have a moment.
ReplyDelete